Best Mix Match Stir Fry Recipes

MIX AND MATCH STIR FRY

Steps:

• Choose one item from meat/fish ingredients, one vegetable from first vegetable list, one vegetable from second vegetable list, and one crunchy ingredient.
• Prepare your choice of ingredients and set aside. Shrimp should be peeled and deveined. Slice the partially frozen meats into thin, bite-size pieces.
• Stir water into cornstarch; stir in soy sauce and sherry. Set aside.
• Cook first vegetable in boiling salted water for 3 minutes in covered pan. Drain well and set aside.
• Heat oil in wok or large skillet over high heat. Stir-fry garlic and green onions for about 1 minute.
• Add crunchy ingredient and bamboo shoots. Stir-fry 1 to 2 minutes. Remove from wok. Add first and second vegetables. Stir-fry 1 minute. Remove from wok.
• May need to add more oil. Stir-fry half of the meat/fish ingredient 2 to 3 minutes or until browned. Remove meat/fish. Stir-fry remaining meat/fish 2 to 3 minutes.
• Return all meat/fish to wok. Add crunchy ingredient and bamboo shoots.
• Stir soy sauce mixture, then stir into wok. Cook and stir until thick and bubbly.
• Return vegetables to wok; cover and cook 1 minute more.
• Serve over rice.

MIX & MATCH STIR-FRY

Steps:

• Mix sauce ingredients. Add 1 Tbsp. sauce to meat; toss to coat. Let stand 5 min.
• Heat oil in large nonstick skillet or wok on medium-high heat. Add meat mixture and vegetables; stir-fry 4 min. or until meat is done.
• Add remaining sauce; simmer 2 min. or until heated through. Serve over rice.

MIX AND MATCH STIR FRY...

Steps:

• 1. select one item from each list (except basics) MEAT: 1 lb. fresh or frozen shrimp,thawed,shelled and deveined OR 1 lb. boneless pork,thinly sliced into bite-sized strips OR 2 whole large chicken breasts,skinned,boned,& cut into bite size pieces OR 1 lb. beef top round steak,thinly sliced into bite-sized strips VEGETABLES #1 : 2 large carrots,thinly bias sliced ( I shredd them ) OR 1 cup broccoli buds OR 1 cup fresh asparagus, cut into 1" lengths OR 1/2 cup cauliflower flowerets,thinly sliced VEGETABLES #2 : 2 cups chopped Bok Choy( chinese cabbage) OR 1 cup fresh pea pods, halved lengthwise OR 1 cup fresh mushrooms, sliced thinly OR 2 medium tomatoes, cut into wedges and seeded CRUNCHY INGREDIENTS: 1-8 oz. can water chestnuts, drained and sliced thin OR 1 cup walnut pieces OR 1 cup dry-roasted peanuts OR 2 stalks celery, sliced thinly BASICS: 1/3 cup cold water 2 tsp. cornstarch 2 TBSP.soy sauce 1 TBSP.dry sherry 2 TBSP.cooking oil ( I use olive oil) 1 clove garlic, minced 4 green onions, sliced thin 1/2 cup fresh bean sprouts or canned bean sprouts, drained, OR 1/2 of an 8 oz. can bamboo shoots, drained ( optional)
• 2. Prepare your choice of ingredients; set aside. Stir water into cornstarch; stir in soy sauce and sherry. Set aside.
• 3. In covered saucepan cook Vegetable #1 in boiling salted water for 3 minutes. Drain well; set aside.
• 4. Preheat Wok over high heat; add cooking oil. Stir-fry garlic in hot oil for 30 seconds. Add green onions and stir-fry 1 minute. Add crunchy ingredient and bean sprouts or bamboo shoots. Stir-fry 1-2 minutes. remove from Wok
• 5. Add Vegetables #1 & #2. Stir-fry 1 minute.Remove from Wok
• 6. Add more oil if needed. Add half of meat ; stir-fry 2-3 minutes or until browned. Remove from Wok, Stir-fry remaining meat in wok until browned.
• 7. Return all cooked ingredients to Wok; stir the soy sauce mixture; stir into Wok. Cook and stir until sauce has thickened. Cook until bubbly & hot all through.
• 8. Serve with white rice or fried rice sticks . Enjoy!!